Sockeye Salmon
(Oncorhynchus Nerka)

OUR FAVORITE SOCKEY MARINADE

• 1/4 Cup olive oil
• 1 tbsp. Lemon pepper seasoning
• 1 tbsp. Fresh-squeezed lemon juice
  1-2 Teaspoon each:
• Dill weed
• Fennel seeds
• Brown sugar
• Soy sauce
  Optional:
• Crushed garlic
• Grated fresh ginger
• Splash of white wine

PREPARATION:

1. In a large bowl, combine all ingredients thoroughly.
2. An hour or so before cooking cut fillet into individual portions and completely coat with well-stirred marinade. (Tip: Place marinade and fish pieces into a large “zip-lock” bag, close carefully and turn until all pieces are evenly coated. Place in refrigerator until needed).
3. When ready to cook, preheat grill or broiler to high. Place fish on grill or under broiler skin side down. Fish may cook quickly, so be attentive. Remember the “ten minutes per inch” rule. Start thinner pieces after thicker ones.
4. Fish is done when meat flakes apart and is opaque all the way through.